Miller's Cafe
10759 SW 56 St, Miami, FL 33165 · Permanent Food Service · License 2318437
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 intermediate (fixed on the spot), 6 basic (2 repeats)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed food inside the reach in cooler cooked over 24 hours ago not date marked. Manager date marked the food.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gasket torn.
Repeat violation
Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler freezer has accumulation of soil residues.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed at the 3 compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed 3 ceiling tiles with water damage in the kitchen and the front counter area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed at the kitchen are and front counter.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.